TREATS AND SNACKS

[paul]

I havent tried this yet but i saw it being made on tv it looked so good.ive just made a couple of alterations.
Cinder Toffee

Cooking Time: 25 minutes plus setting time

INGREDIENTS
• 25g unsalted marg, to grease
• 200g caster sugar
• 4 tbsp golden syrup
• 1 tbsp Bicarbonate of soda
• 200g good quality vegan chocolate
• 1-2 tsp vegetable oil, to oil the foil sheet

METHOD
• Grease a 20cm square tin with the marg.
• Melt the sugar and golden syrup together in a heavy based pan over a low heat.
• Increase the heat to medium and simmer for 3-4 minutes, until the mixture is thick and a dark caramel colour.
• Remove from the heat and immediately whisk in the bicarbonate of soda so that the mixture froths up.
• Pour into the tin and leave to set at room temperature for about 2-3 hours.
• Grease a large sheet of foil with the vegetable oil.
• Once set, bash the honeycomb into large shards/splinters.
• Melt the chocolate in a microwave oven or in a bowl over a pan of simmering (not boiling) water.
• Dip the shards of honeycomb into the melted chocolate and place them on a lightly oiled foil sheet.
• Leave to set in the fridge for about 20 minutes. :whistle:
then eat and eat.:yum: :eat:

:dribble: :dribble: :eat:

[thevegantwins]

I used to love this stuff when I lived in the UK. I'd love to try this recipe. I just saw golden syrup for sale somewhere.

[Bowwowmeow]

Sounds yummy! I used to love to make candy when I was little.

[Cherie]

i see the word "gram" and i get too tired to bother trying to convert it! haha

I wish i would have been taught conversions...

[paul]

a conversion table
http://www.recipedelights.com/measurements.htm

[Bowwowmeow]

Or see our Cooking Basics (http://www.thenakedvegan.net/showthread.php?t=408) thread right here.
Soon, everything a vegan needs will be found right here at our forum. :agree: :D

[paul]

Im to dumb to be able to work out the table on Cooking basics, its confusing,measurements are the same i need the table in front of me, sad but true.

im just looking for butternut squash recipes and also cucumber ones as well

[Oracl]

Or see our Cooking Basics (http://www.thenakedvegan.net/showthread.php?t=408) thread right here.
Soon, everything a vegan needs will be found right here at our forum. :agree: :D

:agree: :wolfwhis: :yea:

[Oracl]

Im to dumb to be able to work out the table on Cooking basics
:no: Anyone who helps rescue and re-home hens is not dumb in my opinion! :) Your intelligence is used in more important ways. :thumbsup: :cheer:

[paul]

Or see our Cooking Basics (http://www.thenakedvegan.net/showthread.php?t=408) thread right here.
Soon, everything a vegan needs will be found right here at our forum. :agree: :D


:rock: :thumbsup: http://i111.photobucket.com/albums/n137/paulpic_2006/adminpwr.gif

http://i111.photobucket.com/albums/n137/paulpic_2006/1smiley.gif

[Gliondrach]

I refuse to use Napoleonic weights and measures.

[Bowwowmeow]

I don't have any trouble with the table, but I have found that switching from weights to volumes can be problematic. If I have a recipe in grams, I use my digital kitchen scale, and measure the ingredient in grams instead of ounces. Lots of people convert from grams to cups or tablespoons instead of ounces, and things can go wrong, especially in baking.

[paul]

I'm so bad many years ago when i had my first flat i had 2 sets of scales, one metric one imperial. i'm the same with feet, meters,mm,and some other measurement.

[thevegantwins]

You know what, paul. I've been reading this thread and all the grief about measurements and I've come up with a solution. I think since you posted this recipe intially, you should make enough for all of us and send it to us airmail. :chef:

:D

Better get cooking. :eat:

[paul]

http://i111.photobucket.com/albums/n137/paulpic_2006/paranoid.gifim going to make it in the next day or so. im trying to make room in the fridge first.

[Bowwowmeow]

Better get cooking. :eat:
He'll have to stop skanking first. :whistle:

[thevegantwins]

He'll have to stop skanking first. :whistle:
This statement is where slang rears its funny head. I know you are referring to skanking but around here, skank is a negative term used most commonly in the following phrase, "She's a skanky ho" (she's a dirty whore). Paul might be skanking but he's not skanky :zip:

[Bowwowmeow]

Yes, I know, that's the first thing I thought when I read his user title. Its funny how the exact same collection of letters can mean two totally different things, especially when the collection of letters starts off as an unofficial word not found in the dictionary until it becomes so widespread that they can't leave it out anymore. :D

[thevegantwins]

:rofl: I didn't see his user title to now. He'd be quite popular in the city I work in.

[paul]

I havent heard anyone get called a skank for ages.

I dont mind being called a dirty old whore :D
theres a few ska and ska based bands in NJ and theres a club(the knitting factory) in NY tha plays some ska

[thevegantwins]

NJ is a happening place :dj:

I'm more of the Stone Pony type, a rock club where Bruce Springsteen still shows up occasionally to perform.

[paul]

Is that by Asbury park:whistle: :D

[thevegantwins]

How did you know? Are you a closet New Jerseyan? :dark:

[paul]

Eeeerr no, but i dont have a fridge so i cant.

[Gliondrach]

Did you listen to that radio programme about Two Tone music, Paul?

[paul]

I only found out about it 15 mins ago,when i was reading the paper,i'll try the listern again feture on the bbc website.

[Gliondrach]

Yes, it's there. It's called This is 2 Tone. I heard it. The story of the Japanese concert was funny.

[Phoenix]

OMG :hungry: :yum: :dribble:

[Gliondrach]

I might give it a try as there's no need for an oven. Does it taste like the real thing?

What about Milky Ways? Marathons?

[Bunny]

*sobs in delight*

[Pob]

Ooooh, sounds good :)

I does like crystallised ginger.

Bet it would be nice with strong chocolate melted on it.

[Pob]

I meant as well as the ginger :rock:

[sal]

I cannot put into words how happy this just made me!!! :smallheart:

From The Cake Scoffer by Ronny.

For the nougat layer:
225 ml soya milk
4 1/2 oz soya marg,
12 oz sugar
2 tbsp vanilla essence
6 oz dried soya milk (powder)

For the toffee layer:
6oz sugar
6oz marg
125 mil soya cream
1 1/2 tbsp golden syrup.

Plus approx 250g good plain choc,.

Put the first 4 nougat ingrediensts in a large pan. Heat, stirring all the time
until it bubbles all over and triples in size. (113c if you have a sugar thermometer). Keep at this temp for 3 mins.
Remove from heat and cool. While its cooling, melt 100gr of the chocolate and pour into a large square or rectangle tin ined with greaseproof paper. Coat the bottom of tin. Allow to set.
Stir in the vanilla essence and dried soya milk into the cooled nougat gradually until you get a smooth creamy paste. Pour over the choc layer and level with a spoon. Freeze until set.
Place the toffee ingredients in a pan and heat to same temp as nougat. Keep at this temp for 5 mins and pour on top of nougat level and freeze for an hour. Then cut into 24. Freeze overnight.
Melt the rest of the choc separate the bars and coat with the choc, chill then devour!.

[Gliondrach]

I cannot put into words how happy this just made me!!! :smallheart:

Well, just make some and send us all a piece. :whistle:

[gabbles]

Mock Lemon Curd

Blend 1 teaspoon of cornflour with 4 tablespoons of lemon squash and 3 tablespoons of cold water. Pour into saucepan, add 1oz (25g) margarine,1oz (25g) sugar and a pinch of tartaric or citric acid. Stir over low heat until mixture thickens and becomes clear. This should take about. 10 minutes. Remove curd from heat and allow to cool. Stir occasionally to prevent skin forming.

[FatPassionFishPoet]

Mother makes practically the nicest thing on the planet, which I can eat, and has just taught me all her secrets, so here's possibly my favourite snack recipe!

(It makes a LOT so I'd half the recipe)

Crush a pound of rich tea biscuits into crumbs. Melt together 8oz of butter, 2 rounded dessert spoons of brown sugar, 6 rounded desert spoons of drinking chocolate and 3 table spoons of golden syrup*, over a low heat. Then pour this over the biscuit peices and mix it all together! Put all of this into a greased baking tin, and press it all down tightly. Then you need to melt 8oz of (I'd reccomend plain) chocolate, to pour over this (evenly) as a topping. Then you need to stick it in the fridge for a few hours, 'till it's all cold and stuck together, before you can cut it all up into pieces and enjoy!

*Sometimes we like to add a load of saltanas to the recipe here!

It tastes absolutely fantastic, and I love, love, love it! If I hadn't just had breakfast, I'd go and scoff a ton :p

Might take a photograph of the stuff I made the other day on here later...if I haven't finished it all off by then...

[Gliondrach]

Sounds nice. I think I would prefer a bit less sugariness.

I see your mother hasn't given in to the tyranny of the EU metrication mob, with their evil, Napoleonic, moronic weights and measures. They are in league with dark forces. :professor: